I love the range of beans in jars from the Bold Bean company. I had half a jar of the Queen butter beans leftover from another dish so it was time to find a new way to use the other half – this super-delicious oniony dip is the result. Serve it with warm flatbread to scoop it up – serves four as part of a summer mezze supper.

Serves 4

• 1/2jar of Bold Queen Butter Beans, drain off the cooking liquor and reserve
• 1 large onion, sliced
• 1 tbsp light olive oil
• 1 tbsp extra virgin olive oil
• Salt and ground white pepper
• Juice of half a lemon
• Roasted cumin for garnishing (Add a tablespoon of cumin seeds to a dry frying pan on a high heat, lightly toast the seeds, remove from the heat and allow to cool. Grind to a powder in a coffee grinder or with a mortar and pestle)

To make…

• Add the beans, extra-virgin olive oil, lemon juice and a pinch of salt and pepper into a large jug or bowl.
• Heat the light olive oil in a small frying pan and add the sliced onion with a pinch of salt. Cook gently until golden. Remove half of the onions and add them to the bean mixture. Continue to cook the rest of the onions until they are darker and little crispy. Tip them out onto a small plate covered with a little kitchen towel to soak up any excess oil.
• Using a stick blender, blend the bean and onion mixture until silky smooth. If it seems a little stodgy, thin it down with a little reserved cooking liquor. Taste and adjust the seasoning if you think it needs it.
• Pour it out on a serving plate and top with the crispy onions. Garnish with a little roasted cumin.

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